01-31-2005, 01:24 AM
I am thinking about grinding a slightly more acute bevel angle on my Shun Chinese cleaver. I believe it to be about 15 degrees as shipped from the factory. I am a home cook and do not need great endurance from the edge. It's quite a sharp knife already, the best I have, but I wouldn't mind more. I am willing to give up some endurance in exchange for greater sharpness. I know this would require me to use my stone more often but I am fine with that. I regularly hone my knives on a 6,000 grit stone and do not find it to be any trouble. Based on the VG-10 RC59? steel and what I've said above, would it be reasonable for me to attempt something like say a 12 degree bevel?